Post by marlaoh on Oct 1, 2003 6:35:46 GMT -6
Caputo's Fall Harvest Pasta
Presented by Tony Caputo's
"This dish can be served hot, cold or anywhere in between."
Ingredients:
4 small fresh beets, boiled, peeled and diced (may substitute canned)
4 stalks sweet corn, kernels removed form cobs (may substitute frozen)
8 oz. fresh sweet peas, removed from shells (may substitute frozen)
1 lb. pasta such as farfalle or fusilli
1/2 cup extra virgin olive oil
2 to 3 T balsamic vinegar
salt and pepper to tast
1 cup shaved Parmesan cheese
Method:
Cook the pasta al dente. Meanwhile, combine the first 3 ingredients and toss well. Combine the vegetables and pasta and toss with the olive oil and balsamic vinegar. Season with salt and pepper, Then top with the shaved cheese.
Presented by Tony Caputo's
"This dish can be served hot, cold or anywhere in between."
Ingredients:
4 small fresh beets, boiled, peeled and diced (may substitute canned)
4 stalks sweet corn, kernels removed form cobs (may substitute frozen)
8 oz. fresh sweet peas, removed from shells (may substitute frozen)
1 lb. pasta such as farfalle or fusilli
1/2 cup extra virgin olive oil
2 to 3 T balsamic vinegar
salt and pepper to tast
1 cup shaved Parmesan cheese
Method:
Cook the pasta al dente. Meanwhile, combine the first 3 ingredients and toss well. Combine the vegetables and pasta and toss with the olive oil and balsamic vinegar. Season with salt and pepper, Then top with the shaved cheese.